Pesarla sattu pindi, a delicious flour like dessert made of Whole mung bean/Whole green gram, Sugar/jaggery and cardamom. A traditional and divine offering made during Bathukamma celebrations in Karimnagar area. Green gram has a major part in Telangana cuisine, we not only use moong dal in our daily cooking yet it also features in our festive treats. Sattu pindi is basically a dry powder like ingredient that is high in nutrients and is often called the powerhouse of energy. The most commonly made sattu pindi is with Moong dal or wheat flour.
In Telangana, Warangal region they make five types of SADDHULU or flavored rice for Saddhula bathukamma. In Karimnagar region, five types of Sattu pindi/Samili/Chamili or Sattu pindi muddalu is made as an offering, which is a powdered grains/pulses/rice mixed with sugar and ghee. And in Nizamabad region, people offer an instant laddu made of roti, sugar/jaggery and flavored with cardamom, cinnamon and fennel seeds.
Pesarla sattu pindi is made by dry roasting the whole moong dal/skinned yellow dal and later blended to a fine powder. We add equal part of powdered sugar/jaggery to the powdered dal and give it a good mix and later rub few tbsps of ghee into this mix. Served as Pesarla sattu pindi or also known as Pesaru sattu pindi. The same mixture is used for making Pesarla sattu pindi muddalu you can also call this as MOONG DAL LADDU, an instant bliss balls made of green gram/yellow lentils, sugar/jaggery, cardamom and melted ghee. Later they are rolled and shaped like laddus and offered it to Goddess Gowri Devi during Bathukamma.
These are also popularly made during winter in Telangana region, as it helps in providing essential protein, fats and heat from the laddu. But the laddus made during winter we only use whole green gram. They’re are full of healthy goodness and fiber. Try adding a few tbsps of rice while roasting the green gram, as it helps in providing a crunchy texture and also doesn’t stick to the teeth. A trick I learnt from my paternal grandmother. Do give this laddu a try and I’m sure your kids will love it and it also makes a great snack for lunchbox or after school snack.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
PESARLA SATTU PINDI
Ingredients
- 1 cup Whole mung bean/yellow dal
- 1 cup Sugar / Jaggery
- 2 pods Cardamom
- 3 tbsp Ghee
For making Pesarla sattu pindi muddalu/Moong dal laddu
- ¼ cup Ghee
Instructions
- Heat a skillet, dry roast the Whole moong dal/yellow dal on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted whole mung bean with cardamom pods to fine powder and transfer it to a wide plate or mixing bowl.
- Now blend the sugar to fine powder or use powdered sugar or jaggery powder and add it to the powdered mung bean.
- Finally add in 2 tbsps of melted ghee and gradually rub it in. And it's ready to serve.
For making Pesarla sattu pindi muddalu/Mung bean laddu
- Add more melted ghee to the powdered mung bean and sugar mixture and take a handful of mix at a time.
- Roll and shape them to laddus and let them air dry for an hour or two.
- Serve the pesarla sattu pindi muddalu/mung bean laddus.
Notes
- You can also make similar sattu pindi and sattu pindi muddalu with Chana dal and urad dal.
- You can also substitute whole mung bean with yellow lentils/moong dal.
- These stay good upto 2 weeks at room temperature.
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